Piquant Potato Salad

Number of Servings: 6-8

2 Lb. Red potatoes
1 1/2 Cups Nonfat sour cream
1 1/2 Tbsp. Prepared horseradish
3/4 tsp. Salt
Scant 1/4 Tsp. Pepper
1/3 Cup Frozen peas, thawed
ý Cup Real bacon bits

Cook potatoes in boiling water 20 minutes or till tender. While potatoes cook, combine sour cream, horseradish, salt and pepper. Drain potatoes and let sit until they are cool enough to handle. Peel and cut into pieces. Combine potatoes, peas and bacon. Add half of dressing and stir until well mixed. Chill one hour or overnight. Bring salad to room temperature and mix in remaining dressing before serving.